LOS BROTHERS RESTAURANT

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled container of cooked beef, discussed with employee who washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked shredded beef (121F - Hot Holding) per operator product prepared on stove top approximately 30 minutes ago, discussed hot holding with employee who moved product back to stove to reheat to 165F. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with employees to acquire test kit.

Basic - Employee eating in a food preparation or other restricted area. Employee eating orange at cook line, educated employee. Corrected On-Site

High Priority - Container of medicine improperly stored. In kitchen bottle of medicine stored on top of single service paper liner, discussed with operator who removed medication. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and without washing hands began to prepare customers hamburger, discussed with operator, employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw sausage above cooked plantains, raw beef above avocados, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw ham burger above hot dogs in reach in cooler . Employee properly stored Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 71F at cook line , food not prepped today, food being held less than 4 hours. Employee removed to reach in cooler . Corrected On-Site

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

Intermediate - Spray bottle containing toxic substance not labeled...blue liquid spray bottle .

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...handwashing sink at kitchen.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observe chicken and beef not tracking date from frozen.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Handwash sink not accessible for employee use at all times. Observed boxs blocking only kitchen hand washing sink.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers identified as more than 24 hours with no date marks.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat sauces and vegetables. Operator relocated to bottom shelf. Corrective Action Taken